Breakfast Chocolate Pudding Cups {V+P+GrainFree}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 6 mins
  • Total Time: 11 mins
  • Yield: 4 2/3-cup servings 1x


A healthy, portable, convenient breakfast, reimagined as chocolate pudding cups! They are 100% creamy & delicious, as well as naturally vegan, paleo, grain-free & gluten-free.



  • 1 cup & 2 tablespoons nondairy milk
  • 1 cup unsweetened pumpkin puree
  • 1/2 cup packed whole (pitted) dates
  • 1/4 cup unsweetened cocoa powder
  • 11/2 tablespoons arrowroot (see options below)
  • 1/8 teaspoon fine sea salt
  • Optional: 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract


  1. In a blender (high-speed, if available), process all of the ingredients EXCEPT the vanilla until completely smooth (stop and scrape down sides several times). Scrape mixture into a medium saucepan.
  2. Cook and stir the pudding over medium-low heat about 5 to 6 minutes until a few bubbles start to appear, and break, at the surface. Remove from heat and stir in the vanilla.
  3. Spoon the pudding into 4 glass jars, ramekins, bowls, or vessels of your choice. Press a small piece of parchment paper, wax paper or plastic wrap onto the surface of each. Refrigerate until cold.


Dates: If the dates you have on hand are no super-soft, give them a soak in hot water for at least 10 minutes, then drain and proceed as directed. Softened dates are far easier to blend until smooth (especially important if you are using a regular blender).

Arrowroot Sub: An equal amount of tapioca starch or cornstarch can be sue din place of the arrowroot.

Storage: Store the covered puddings in the refrigerator for up to 5 days.

  • Category: Breakfast, Dessert


  • Serving Size: 2/3 cup
  • Calories: 117
  • Sugar: 17.9 g
  • Sodium: 126 mg
  • Fat: 1.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 27.7 g
  • Fiber: 5.5 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg
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